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Thursday, January 27, 2011

Strawberry Sour Cream Ice-cream

As if I haven't made enough ice-cream lately, here's another one! I blame our slightly too-hot apartment and my impossible daily hankering for dessert. And also that black pepper ice-cream I made, which I though would go fabulously with something light and fruity.

This is a really easy ice-cream, and though you need a bit of planning ahead you can (and in fact are best to) start within a few hours of serving - none of this "chill overnight before churning" rubbish. ;-)

Fresh strawberries are best but since I've rather inconveniently waited until strawberry season is all but done for the year frozen might be a more affordable and accessible option (and are what I used). If you're using frozen ones you'll want to allow a little more time for them to defrost so they can macerate properly - maybe an extra half hour on the bench. Macerating brings out the maximum amount of flavour - and you don't have to use alcohol: just leave it out if you prefer.

When the strawberries have thunk for a while you want to combine with all the other ingredients and blend them till they're mostly smooth - leave a few chunky bits as it's quite nice to get a bit of strawberry in your ice-cream - and then chill for an hour. I pulped the strawberry before adding the other stuff - it doesn't make a difference, except if you do it the "right" way you won't have to do any extra stirring to combine the strawberries with the creamy stuff.

After the requisite hour in the fridge pop it in the ice-cream maker, then when churned give it another 30-60 minutes in the freezer to firm up before serving yourself a lovely big bowl of it. ;-) I found this a delicious summery treat, and love the tang of the sour cream. It went wonderfully with the black pepper ice-cream (although caramelised pineapple takes the award for #1 black pepper ice-cream accompaniment, so thanks to those of you who suggested pineapple-y things to go with it!) and also happens to be delicious on its own - as evidenced by the now-empty ice-cream container. ;-)

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring occasionally.

Pulse the strawberries, their liquid, the sour cream, cream and lemon juice in a blender or food processor or mash until almost smooth but still slightly chunky.

Chill in the fridge for an hour, then freeze in your ice-cream maker according to the instructions. Freeze until firm - about an hour. Best served the day it's churned (though it's definitely still good later!).

Hi Pierre, I use a dinky little Sunbeam Snowy, which I think you can get from Noel Leeming/Bond & Bond/Briscoes, and probably Moore Wilson. Moore Wilson also have some other models - the Snowy is the type where you need to freeze the cannister and I think they have ones with built in coolers (though these are much more expensive). I like the Snowy - it serves me well. The only problem I have is when I want to make larger quantities - but most of the machines tend to have 1 litre capacity anyway. Hope that helps! :-)

Delicious! I love the idea of sour cream in an ice cream, I don't think I've ever used it like that before. And of course, I love the idea of making ice cream in general. I must make some strawberry ice cream before they go out of season...

The sour cream is great with the strawberries - just makes it a little tiny bit tangy. Sieze the day - the strawberries are vanishing rapidly (which makes me very sad) (though I did spy some in Moore Wilson yesterday)

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All About Mrs Cake

Hi! I'm Rosa, a.k.a. Mrs Cake, and I live in Wellington, New Zealand. I love food in all its forms, my fabulous family, and a bit of good old-fashioned Kiwi DIY. This blog started around food but has evolved to include some other bits and pieces - I hope you'll join me for the journey! See more